Vegan Walnut Kale Pesto

Great for pasta dishes and for spicing up a grilled cheese sandwich.

Ingredients:

• 2 cups fresh basil

• 1 cup Dino Kale

• 1 garlic head (roasted)

• 1/2 cup toasted walnuts

• 1/4 cup extra virgin olive oil

• 2 tbsp lemon juice

• 2 tbsp nutritional yeast

• Salt (to taste)

• Pepper (to taste)

Step by step instructions:

Start by pre heating oven at 400 degrees. Then chop the top off 1 head of garlic so all the cloves are exposed. Place on a piece of aluminum foil and drizzle with olive oil and sprinkle some salt & pepper. Wrap the garlic in the foil and place on a baking sheet. Roast for 1 hr and let cool completely.

While the oven is still warm turn it down to 375 degrees and roast the walnuts for 8-10 minutes. Let them cool completely.

Next in a food processor or mortar and pestle combine

2 cups fresh basil

1 cup Dino kale

1/2 cup toasted walnuts

Roasted garlic

2 teaspoons salt

1 teaspoon fresh cracked black pepper (Yes it matters)

2 tablespoons fresh lemon juice

Process until combined.

Then turn on processor and drizzle in

1/4 cup extra virgin olive oil

Fold in

2 tablespoons nutritional yeast

I chose to use this pesto on a grilled cheese with a roasted tomato soup that day. It gave a new dimension and complemented the tomato soup very well. You can also use it in a pasta dish by just simply folding in the pesto at the end. Make sure it is room temperature when you add to your pasta. What I do is melt some butter/olive oil in a sauté pan then I turn off the heat and add the room temperature pesto to the pan. Then add some of the pasta water to thin it out. Then toss in the pasta.

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Check out this recipe on youtube!